Sfaxian tchich (thick cracked wheat soup)

Method

1. 1

   Wash the cracked wheat or barley well and soak it in water for a while to soften.

2. 2

   Fry the chopped onion in the olive oil or fat until soft, then add the tomato paste, harissa and salt.

3. 3

   Add the drained cracked wheat with the water or meat stock, bring to the boil, then lower the heat.

4. 4

   Simmer the tchich over low heat, stirring now and then, until fully cooked and as thick as a dense porridge; for the seafood version, add the octopus halfway through cooking so it absorbs the flavour.

5. 5

   Serve the Sfaxian tchich hot in a deep bowl with an extra drizzle of olive oil. It is one of Sfax’s oldest popular dishes and comes in many versions (with octopus, with fat, with vegetables) depending on the season and occasion.